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Fajita-Style Beef Bowls

Fajita-Style Beef Bowls

with Basmati Rice and Lime Crema

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Easy, fast and packed with flavour, this dish gives you the fiesta without the fuss! Bell peppers and green onions pair perfectly with tender beef for a delicious fajita bowl that comes together with smoky Mexican-style seasoning.

Tags:Family FriendlyBestseller
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

113 g

Yellow Onion

2 tbsp

Mexican Seasoning

¾ cup

Basmati Rice

2 unit

Green Onion

160 g

Sweet Bell Pepper

80 g

Roma Tomato

½ cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

2 unit

Garlic, cloves

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lime

Not included in your delivery

2.5 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories930 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber6 g
Protein42 g
Cholesterol101 mg
Sodium1210 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Zester
Small Bowl
Large Bowl
Large Non-Stick Pan
Aluminum Foil
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Thinly slice green onions. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add 1/4 tsp lime zest, 1 tsp lime juice (dbl both for 4 ppl) and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste. Transfer beef to a large bowl. Cover with foil to keep warm.

4

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and garlic. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove the pan from heat, then transfer pepper mixture to a medium bowl.

5

Fluff rice with a fork, then season with salt. Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until liquid is absorbed and rice starts to brown, 1-2 min. Add green onions and pepper mixture. Season with salt and pepper. Stir until warmed through, 1-2 min.

6

Divide fajita rice mixture between bowls. Top with beef and tomatoes. Sprinkle cheese over top. Dollop with lime crema. Squeeze a lime wedge over top, if desired.